bake a coconut cake


To prepare the cake:

5 egg whites, room temperature
Half a cup of milk
cup unsalted soft butter
1 cup granulated sugar
1 teaspoon vanilla
Half a teaspoon of almond/vanilla extract
2 cups cake flour
1 tablespoon baking powder
Half a teaspoon of salt
1 cup shredded coconut
to decorate
cup unsalted soft butter
Two packages of soft cheese
6 cups powdered sugar
Half a cup of heavy cream
2 cups sweetened shredded coconut

Raspberry Tiramisu

How to prepare
How to make the cake
In a small mixing bowl, lightly combine the egg whites and 12 cup milk.
2 minutes on medium speed, whisk butter, sugar, vanilla, and almond extracts in a mixing bowl
Mix in the dry ingredients until well blended.
In a separate bowl, whisk together the egg whites with the mixture until well blended.
Add the remaining milk and continue to beat for another 3-4 minutes.
Using baking spray or butter, coat two cake pans with the batter.
Bake for 26-28 minutes at 350°F, then remove and cool fully on a wire rack.
to dress up the cake
Using the whisk attachment to the electric mixer, beat butter and cheese for 3 minutes.
Mix in the icing sugar and heavy cream for 4-5 minutes.
Place one cake layer on a cake stand.
Using a spoon, smooth a large amount of icing over the top.
Spread the icing over the entire cake and place the second layer of cake on top.
Place the cake stand on a baking dish to add the coconut to the surface and sides of the cake (to help catch the excess coconut).
Fill the cake with coconut by hand and gently press the sides.
Rep till you’ve placed the proper number of coconut and then send it right away.